I made an eggplant salad containing baked eggplants, olive oil, lemon juice, Tehini paste, galic, salt, fresh herbs, etc (no mayonnaise or dairy products) .
How many days do you think it will keep in ...

I've been going to this indian restaurant that makes this fantastic onion salad, which is essentially small cuts of white and red onion, cucumber, tomato, garnished with mint leaves, coriander leaves ...

I plan on making a raw kale salad for a large group and was wondering if there is another technique besides massaging it with my hands, which will likely get sore after breaking down a large quantity ...

Nineteen times out of twenty when I make a salad dressing from olive oil, salt, dill, garlic and apple cider vinegar, blended in a pint measuring cup with an electric powered hand mixer, it comes out ...

I'm considering bottling salad dressing but I'm not sure of the shelf life. The ingredients for some are - prunes (or figs), lemon, olive oil, ginger, garlic and water and possibly some xanthan gum.
...

When I make potato salad, macaroni salad, tuna salad, and sometimes ham salad, it seems like there's always a puddle of excess liquid at the bottom of the storage container the next day.
Does anyone ...

I have noticed that most people in the US serve the salad course before the main dinner course. However, my Italian relatives and my boyfriend's Italian relatives serve the salad course after the main ...

I was making seaweed salad for the first time tonight and had just finished soaking my wakame for some time. I rinsed it and put it in a colander, but just couldn't squeeze out very much water. The ...

Urnebes is a Serbian salad that contains cheese. Searching for recipes for said salad, I noticed that there are a lot of difference in the chosen cheese. Some say feta, some say cottage cheese, some ...

If I want to make a shrimp salad, I put the lettuce and other raw vegetables on the plate, cook the shrimps and put them on the veggies. However, after a minute or so, the lettuce becomes soft, like ...

I just discovered the existence of the seven-layer salad. It looks nice to me, but when I was looking for recipes, one thing caught my eye: all recipes that I came across added 1 to 2 tablespoons of ...

When making a green salad, I have taken to grating carrots instead of dicing them so they will mix better with the leaves.
I can't grate tomatoes. No matter how small I dice them (short of pureeing) ...

What is the general difference between preparations and use cases of a wilted salad compared to a massaged salad? As many wilted salad recipes call for warm dressing, does this mean the wilted salad ...

I have read that cut lettuce is more likely to brown on the edges than torn lettuce. The stated reasoning is that the lettuce leaves will tear between cell boundaries whereas if they are cut the cells ...

I was reading Essentials of classic Italian cooking by Marcella Hazan where I noticed she first pours a lot of olive oil to "protect the salad" from the vinegar as it prevents the acid from doing its ...

My Caesar dressing contains the following: mayonnaise, parmesan cheese, lemon juice, worcestershire sauce, garlic powder, fresh ground pepper.
How long do you think I should I keep it before I pitch ...

I have never managed to cook the perfect potato when making a potato salad.
The potato tends to either be too mushy or it is too crunchy depending on if I over cook or under cook. I never seem to be ...

I love the pasta salad you can buy in shops and would love to be able to make something comparable. The part that I love the most is the dense, thick pasta that comes in these salads.
When I try to ...

Not sure if there is an proper name, had it in Israel but have seen it (or similar variations) in Moroccan restaurants (in the US). Comprised of primarily diced cucumbers and tomatoes, that have been ...